Crispy and Delicious Cabbage Kimchi
Crispy and Delicious Cabbage Kimchi
Making Savory Cabbage Kimchi with Korean Red Pepper Flakes
Introducing a recipe for crispy and refreshing cabbage kimchi, made with Korean red pepper flakes that have captured the autumn sunlight. The combination of fresh cabbage, the sweetness of fruits, and savory seasonings creates a special kimchi dish that the whole family can enjoy. With this easy-to-follow process, anyone can make delicious cabbage kimchi!
Main Ingredients for Cabbage Kimchi- 1 head of cabbage (large and fresh)
- 1 handful of green onions (approx. 50g)
- 1 handful of chives (approx. 50g)
- 2 red chilies (for color)
Sweet and Tangy Fruit Base for Seasoning- 1/2 pear (adds sweetness and refreshing flavor)
- 1/2 apple (adds subtle sweetness and aroma)
- 1/2 onion (enhances sweetness and umami)
- 5 red chilies (for spiciness and color)
The Key to Flavor: Cabbage Kimchi Seasoning- 1 cup fruit seasoning (blended fruit mixture from above)
- 1/2 cup Korean red pepper flakes (for spiciness and vibrant color)
- 1/2 cup anchovy fish sauce (for deep umami)
- 1 Tbsp salted shrimp (finely minced, for extra umami)
- 1 Tbsp minced garlic (adds aroma)
- 1 tsp minced ginger (for a clean taste without a pungent smell)
- 1.5 Tbsp sugar (complements fruit sweetness and enhances umami)
- 1/2 Tbsp sesame seeds or crushed sesame seeds (for nutty flavor)
- 1/2 cup glutinous rice paste (thickens the seasoning and smooths the flavor)
- 1/2 pear (adds sweetness and refreshing flavor)
- 1/2 apple (adds subtle sweetness and aroma)
- 1/2 onion (enhances sweetness and umami)
- 5 red chilies (for spiciness and color)
The Key to Flavor: Cabbage Kimchi Seasoning- 1 cup fruit seasoning (blended fruit mixture from above)
- 1/2 cup Korean red pepper flakes (for spiciness and vibrant color)
- 1/2 cup anchovy fish sauce (for deep umami)
- 1 Tbsp salted shrimp (finely minced, for extra umami)
- 1 Tbsp minced garlic (adds aroma)
- 1 tsp minced ginger (for a clean taste without a pungent smell)
- 1.5 Tbsp sugar (complements fruit sweetness and enhances umami)
- 1/2 Tbsp sesame seeds or crushed sesame seeds (for nutty flavor)
- 1/2 cup glutinous rice paste (thickens the seasoning and smooths the flavor)
Cooking Instructions
Step 1
Today, we’re going to make delicious and crispy cabbage kimchi using one whole head of cabbage. It’s a true side dish that pairs perfectly with rice!
Step 2
First, cut the cabbage in half, remove the core, and then slice it into bite-sized pieces, about 2-3 cm in size. It’s easier to cut before washing.
Step 3
Place the sliced cabbage in a large bowl. Pour in water mixed with 1/2 cup of vinegar until the cabbage is fully submerged. Let it sit for about 20 minutes to remove any bitterness and enhance its crispiness.
Step 4
After 20 minutes, rinse the cabbage thoroughly under running water. Then, sprinkle salt evenly between the cabbage leaves and let it wilt for about 30 minutes. Salting draws out moisture and makes the cabbage more tender and flavorful.
Step 5
Once wilted, rinse the cabbage again carefully. Place it in a colander to drain completely. Excess water can make the kimchi watery and less flavorful, so ensure it’s well-drained.
Step 6
Now, let’s prepare the other kimchi ingredients. Besides the main cabbage, chop 1 handful of green onions and 1 handful of chives into 3-4 cm lengths. Slice 2 red chilies thinly (seeds removed) to add vibrant color.
Step 7
Next, we’ll make the fruit seasoning base that determines the kimchi’s flavor. Using blended fruits makes the kimchi’s taste much smoother and richer. It’s a secret technique often used by experienced kimchi makers!
Step 8
In a blender, combine 1/2 pear, 1/2 apple, 1/2 onion, and 5 red chilies. Blend until smooth. (Note: The recipe lists smaller quantities, but double this amount was used for this demonstration. Adjust as needed.)
Step 9
On this occasion, we prepared double the amount of fruit seasoning because we were also making another type of kimchi (seokbakji). The quantities listed in the recipe are the base amounts, so feel free to adjust them to your needs.
Step 10
Using good quality, Korean red pepper flakes with a beautiful color will make your kimchi look stunning. As they say, food that looks good tastes good too – a beautiful kimchi is even more appealing! You can look forward to a delicious result.
Step 11
Add 1/2 cup of glutinous rice paste to the kimchi seasoning. The rice paste helps the seasoning adhere well to the ingredients and prevents the kimchi from becoming overly sour as it ferments.
Step 12
In a large bowl, combine all the prepared seasoning ingredients: 1 cup fruit seasoning, 1/2 cup Korean red pepper flakes, 1/2 cup anchovy fish sauce, 1 Tbsp finely minced salted shrimp, 1 Tbsp minced garlic, 1 tsp minced ginger, 1.5 Tbsp sugar, 1/2 Tbsp sesame seeds, and 1/2 cup glutinous rice paste. Mix everything thoroughly. Let the seasoning sit at room temperature for about 10 minutes to allow the flavors to meld and the color to deepen.
Step 13
Now, with the seasoning well-hydrated, add the thoroughly drained cabbage. Gently mix to ensure the seasoning coats all the cabbage pieces evenly.
Step 14
Finally, add the chopped chives and green onions. Gently toss and mix (‘joh-mul joh-mul’) the ingredients, being careful not to mash the cabbage. It’s important to mix everything together smoothly so the flavors combine well.
Step 15
Our family uses about 150 geun (approximately 90 kg) of red pepper flakes annually because we make so much kimchi! That’s why we have two or three trusted suppliers for our gochugaru. While color and taste are important when choosing red pepper flakes, the most crucial factor is trust in their quality. Enjoy this cabbage kimchi, made with care and good ingredients!
